Recipe & Photos by: Diana Yen
Take outdoor cooking to the next level with Firepit Feast: Adventurous Recipes for Live-Fire Cooking by live-fire expert, food stylist, and chef Diana Yen. From charred vegetables to sizzling meats, this stunning cookbook reimagines backyard meals with 75 flavorful, fire-kissed, bold, and approachable recipes. Whether hosting a backyard gathering or cooking under the stars, Diana guides you through the magic of cooking with fire—no pitmaster skills required. Organized by equipment and packed with gorgeous photography, Firepit Feast celebrates the beauty, flavor, and community that only open-flame cooking can offer.
This recipe is an excerpt from Firepit Feast: Adventurous Recipes for Live-Fire Cooking
Chunks of perfectly charred zucchini, generously spooned over grilled toasts slathered with a creamy herbed feta spread, might just be one of the best combinations of all time. Cutting the zucchini into halves and scoring the insides makes them easier to flip on the grill and helps maintain their texture. For the best flavor, opt for small zucchini that make their debut in early summer.
How to Make
Chunky Zucchini Toast with Whipped Herby Feta
Servings: 4 | Prep Time: 15 min | Cook Time: 10–14 min | Total Time: 25–30 min
Main Ingredients
- Neutral oil (such as canola or avocado oil), for brushing
- 5 to 6 small or 3 medium zucchini, ends trimmed, sliced in half lengthwise, and scored inside
- ¼ cup (60 ml) extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 4 thick slices of crusty sourdough bread, cut into halves
- Juice of ½ lemon
- ½ cup (125 g) Whipped Herby Feta (See below)
- Hot honey, for drizzling (see Note)
- Flaky sea salt
- 2 tablespoons chopped tender herbs (such as dill, basil, or mint)
Whipped Herby Feta Ingredients (makes about 1 & ¼ cups)
- One 8-ounce (225 g) block feta cheese, crumbled
- ¼ cup (60 g) plain whole-milk
- Greek yogurt, plus more as needed
- Zest of 1 lemon
- 2 teaspoons lemon juice
- 1 garlic clove, smashed
- 2 tablespoons chopped fresh herbs (preferably mint, basil, or dill)
- 1 tablespoon extra-virgin Olive oil
- Freshly ground black pepper
Materials
Herby Feta Instructions (Can Be Made in Advance)
- Combine the feta, yogurt, lemon zest, lemon juice, garlic, herbs, and olive oil in a food processor or blender. Blend or process until smooth, scraping down the sides as needed.
- If the mixture needs thinning, add more yogurt by the tablespoon until it reaches the desired consistency. Season with pepper. Serve immediately or store in an airtight container in the refrigerator for up to 2 days.
- Whipped feta will continue to thicken in the refrigerator.
Note: If you’re camping or don’t have a food processor or blender at home, mash the feta in a small bowl with a fork, then mix in the rest of the ingredients. You’ll end up with
a chunkier texture, but it will be just as delicious.
Zucchini Toasts Instructions
- Prepare a fire for medium-high heat, set a grate over it, and brush the grate with neutral oil.
- If using larger zucchini, scrape the seeds from the middle with a spoon and discard. On a sheet pan, brush the zucchini halves with some of the olive oil and season with kosher salt and pepper.
- Brush the bread on both sides with the remaining olive oil and season with kosher salt and pepper.
- Place the zucchini cut side down onto the grill grate and cook until tender and charred, 3 to 5 minutes on each side.
- Grill the bread slices until char marks appear, 1 to 2 minutes on each side. Set aside to cool.
- Transfer the zucchini to a sheet pan and drizzle the lemon juice all over. Let cool slightly, then cut into bite-size pieces, discarding any tough ends.
- Spread the toasts with the whipped feta and top with zucchini chunks. Drizzle with hot honey. Finish with flaky salt and sprinkle with the fresh herbs.
Note: If you don’t have hot honey, try mixing regular honey with a few dashes of hot sauce for a spicy kick.
About
Diana Yen is a cookbook writer, photographer, and food stylist based in Ojai, California. She is the author of A Simple Feast and Firepit Feast, both of which reflect her belief in the beauty of seasonal, unfussy meals. With a background in home and lifestyle design, Diana brings a thoughtful visual sensibility to her work, focusing on the elegance of everyday cooking. Her creative collaborations with leading food and lifestyle brands celebrate simplicity, community, and a deep appreciation for the natural world. Her recipes, photography, and writing have been featured in Kinfolk, Cherry Bombe, Bon Appétit, Saveur, Food & Wine, Epicurious, and more.
